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My Slow Cooker Tri-Tip Roast is the ultimate comfort food. Juicy and full of flavor, this roast is seasoned with herbs and slow-cooked to tender perfection, making it a family favorite for cozy dinners.

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If you’re like me and love coming home to a hot, delicious meal after a long day, you’ll adore this Slow Cooker Tri-Tip Roast. It’s so easy to throw together, and the slow cooker does all the heavy lifting. By the time dinner rolls around, you’ll have a tender, flavorful roast that’s ready to be enjoyed.

Why I love this recipe

I can set everything up in the morning (instead of making baked tri tip or stovetop tri tip)and come home to a delicious meal ready to go.
The mix of garlic, herbs, and beef broth fills the house with an amazing, savory aroma.
It goes great with all sorts of side dishes and is always a hit with everyone.
Using a slow cooker makes sure the meat is tender and full of flavor, making it well worth the effort.

What is tri-tip roast?

Tri-tip roast is a flavorful cut of beef from the bottom of the sirloin, enjoyed for its tenderness. Its triangular shape makes it ideal for grilling or roasting. This cut is a favorite because it offers great taste at a more affordable price than other cuts. Often called a triangle roast due to its shape, it’s also known as California cut or Santa Maria steak.

Ingredients

tri-tip roast
all-purpose flour
garlic cloves
beef broth
extra virgin olive oil
Herbs: dried oregano and dried rosemary
Seasonings: salt, ground black pepper, garlic powder, and onion powder

Step by step

If your slow cooker has a sauté function, turn the heat to high. If not, heat a large skillet over medium-high heat to sear the tri-tip. This is an optional step, but searing the meat locks in the flavor of the roast.
Season the tri-tip generously with the spices, then coat all sides with the flour.
When the pan is hot, add extra virgin olive oil and add crushed garlic cloves, flipping the garlic over so that it doesn’t burn. Remove the garlic pieces once they have cooked in the oil.

Add the roast to the hot skillet and sear for 3-4 minutes on each side until a crust forms on the surface of the roast.
Add the garlic cloves and broth to the slow cooker. Cover and set the heat to low and cook for 8 hours or until fork tender.
Once complete, use two forks to pull the meat apart to shred it.

Optional Gravy

You can easily make gravy using the juices from the roast.

After taking out the meat, reduce the liquid by a third. You can do this by setting the slow cooker to high for 8-10 minutes or by transferring the juices to a pot on the stove over medium heat.

Mix 2 tablespoons of flour with ¼ cup of water and whisk this mixture into the liquid. It should thicken in 1-2 minutes, depending on how much liquid is left. If it’s not thick enough, whisk in another tablespoon of flour.

Use the gravy however you like—whether over mashed potatoes or drizzled back over the tri-tip!

Tips for best results

Sear the tri-tip to enhance the flavor and adds a nice crust to the roast.
Use fresh herbs when possible, they add a more intense flavor than dried ones.
Cook on low for 8 hours to ensures the meat becomes tender and flavorful.
Allow the roast to rest before shredding to keep it juicy.

Variations

If you want to mix things up, add vegetables like carrots and potatoes to the slow cooker with the roast for a complete meal similar to our pot roast, or spice it up with red pepper flakes, Worcestershire sauce, or hot sauce.

You can also swap the beef broth for red wine or balsamic vinegar for a new flavor twist. Each change keeps the comforting taste we love while adding a unique touch.

Serving suggestions

This slow cooker tri-tip roast is incredibly versatile and pairs beautifully with a variety of sides. Here are some ideas to try. I’m sure you’ll love them!

served with whipped mashed potatoes are a classic pairing, soaking up all the delicious juices
try carrots, parsnips, or brussels sprouts for a healthy and colorful side
a simple bed of slow cooker rice lets the rich flavors of the roast shine
use some crusty dutch oven bread to mop up the flavorful juices from the roast
roasted peppers balance the richness of the meat with a light, slightly sweet contrast

Storage

Store leftovers in an airtight container and keep it in the refrigerator for up to three days. Leftover roast is great for topping salads, making beef tacos, or enjoying in tri-tip sandwiches!

For longer storage, you can freeze it for up to three months. Thaw overnight in the refrigerator.

When you’re ready to enjoy it again, reheat the shredded beef gently in a saucepan over low heat or in the microwave, adding a splash of beef broth or water to keep it moist.

If you try this recipe please comment and rate it below, I love hearing from you!